<p>This guide gives an analytical profile of over 350 French cheeses. It describes each cheese's origins, constituents, shape, weight, fat content, best season, taste and recommended wines, as well as advising on how to buy, store, cut and serve cheese to gain maximum advantage of its flavour. Symbols and maps identify the origin of each cheese. It also provides information about the making of cheeses, from goat's cheeses produced traditionally by small farmers in alpine areas, to cheese produced in dairies with milk provided by cooperatives.</p>

The Complete Guide to French Cheeses

Reference

Kazuko Masai

Foreign Language Study & Reference

Dorling, Kindersley

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Books by Kazuko Masai

See the best price to sell, buy, or rent books by Kazuko Masai. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

The Complete Guide to French Cheeses